Laga Nu Custard



Image result for laganu custard recipe
Dish Name

LAGANU CUSTER
Recipe Category

PARSI
Qty
Unit
Description
1
LT
Milk
0.2
KG
Sugar
0.06
KG
Bread
0.02
KG
Butter
0.15
KG
Eggs
0.001
KG
Vanilla essence
0.002
LT
Rose water
0.001
KG
Cardamom powder
0.001
KG
Mace powder
0.05
KG
Almonds or cashewnuts chopped
0.2
LT
Cream


Method:-
Boil the milk with sugar and let it simmer on a low flame for 20 to 25 minutes.
Soak the bread in cream and keep it for a while. Then add it to the milk. Keep stirring till it thickens.
Remove from the stove and cool. Then add the beaten eggs and butter.
Add mace and cardamom powder and also add vanilla, rose water and nuts.
Pour the mixture in the greased dish and bake it till it is brown.

Comments

Post a Comment

Popular posts from this blog

Darne de Saumon Grille with Sauce Paloise

Image
Béarnaise sauce  is a  sauce  made of  clarified butter   emulsified  in  egg yolks  and white wine vinegar and flavored with  herbs . It is considered to be a "child" of the mother  Hollandaise sauce , one of the five  mother sauces  in the  French   haute cuisine  repertoire. Sauce Paloise is a version of béarnaise with  mint  substituted for tarragon. Here is the recipe for darne de saumon grile(Darne is a cut of fish): Salmon                      500gms Butter or oil                30gms Salt & Pepper             60gms Procedure: 1. Clean and cut salmon into slices of about 2.5 - 3.75cm thickness. 2. Apply salt and pepper. Sprinkle with melted butter and grill on a rather brisk fire for the first part. 3. Reduce heat and finish grilling. 4. Serve with maitre ...
Read more

Bisque de Ecrevisse

Image
HOLA !!!! It is thought the name is derived from  Biscay , as in Bya of Biscay,  but the crustaceans are certainly  bis cuites  "twice cooked" (by analogy to a biscuit ) for they are first sauteed  lightly in their shells, then simmered in wine and aromatic ingredients, before being strained, followed by the addition of cream. Bisque de ecrevisse Portions- 4 S. no.         Ingredients                        Quantity 1                  Crayfish small (40 g each)    30 nos. For mire poix 2                  Carrots            ...
Read more

Sobronade

Image
Sobronade is one of the most authentic soup in French classical cuisine. In the early 15th century this soup had gained alot of fame because of its hasselfree and the ingredients are easily available. this was one of the most liked recipe at the time of french aristocracy. It is full of nutrition and proteins as it has sausage and and ham in it. this is a good satrt with the meal for any occasion. Sobronade Serving           2 Ingredients                                        Quantity Dry Haricot Beans                                 30gm Thick Tomato Juice/Tomato Puree   75ml Onion.                                              20gm Carrot. ...
Read more